


V 



TX 820 
.C6 
Copy 1 



C1A6I0943 



Copyright 

1921 

H. CLYATT 



New Trail 



We all travel the same trail to learning for 
prince and peasant alike must travel the trail. 

There are many trails as they lead to the 
temple of knowledge. In some the journey is 
pleasant and profitable; in others toilsome and 
a weary scramble over many stumbling stones. 

This trail laid out for you is the easiest and 
the straightest to the temple of knowledge. 
This is the trail builder and also the teacher 
that smoothes the twisted and haphazard 
course you are following which is rough and 
leads to nowhere. 

This book is provided for the student that 
wishes to grow and is the best possible trail to 
learning. 

A simplicity in system which clears the road 
wide, direct and free from needless work. 

H. CLYATT, Mess Steward, 
Fort Thomas, Ky. 



MAR i 2 1921 






BASIC UNIT SYSTEM 

This system I have developed and used in 
my line of business, feeding in large quantity 
by actual practice the last four years. 

These tables used in conjunction with the 
Army Cooks' Manual of 1917, will give a wide 
range in quantity cooking and food handling, 
as these receipts are tested out and are printed 
for (100) persons or portions, therefore by 
using this Basic Unit System of figuring, the 
receipts are more flexible for extension or re- 
duction to the number of people you might wish 
to feed. Knowing the right quantity to use is 
knowing how to serve and economize. 

These tables of quantity are based on the 
main articles of food in the Army with the fixed 
allowance in money and affords the lowest cost 
for the food value in calories or energy pro- 
duction. 

The efficiency with which economy in the 
use of the BASIC UNIT TABLES for the con- 
servation of the food supply when combined 
with the decimal of multiplication will give 
results of quantity required for proper feeding. 
This system is simple and flexible when once 
mastered by practice. 

These tables are good for any class of busi- 
ness, build your receipes up to (100) portions 
and use decimal multiplier. What ever your 
total for (100) portions, that is your Basic Unit 
to use to get any quantities desired. 



INSTRUCTIONS FOR USING THE 
WITHIN TABLES 

"MENU" T y e 

Vegetable Soup. J A $ ^ 

Beef Steak, gravy. 

Mashed Potatoes. f* * 

Creamed Cabbage. * \J (£> 

Cottage Pudding, Vanilla Sauce. 
Bread and Butter. 
Coffee. 

To figure for the meal, first find the Basic 
Unit and decide the number of persons to cook 
for, now take the bill of fare starting with soup, 
find the quantity of the ingredient by going 
down the column marked persons, say 438. 
If our Basic table is "25" we will run down to 
400 and the column to the left of 400 is (100) 
now we will go to 30 and to the left of it is 
(7.5), now we will go to 8 and to the left of it is 
(2.00) so far you have found the fractions of 
quantity for the required amount now take 
100 plus 7.5 plus 2.00 will give you a total of 
109.5 that is the amount of ingredient required. 
To get this answer with the decimal multi- 
plications take the number of persons multiply 
by the Basic Unit which is 438 x 25 equal: 

438 

.25 



2190 
876 



109.50 ans. 

The idea to use the tables is to divide the 438 
in this way: 

400 

30 

8 

By this method with a little practice you will 
soon arrive at the system of finding each parti- 
cular ingredient required for each course of the 
meal. After you have the result for soup, 
next find the ingredient for meat, gravy, 
potatoes, cabbage, cottage-pudding, sauce, 
bread, butter and coffee. In fact everything 
for the whole meal. 

4 



When the total quantity has been completed, 
now take each article and find the cost of each 
quantity with your local price for that article, 
when this is completed, find the total cost of all 
the articles for the whole meal, then take this 
total and divide by the number of persons 
served, this will give you the cost of (1) person 
for that meal. 

The above information is the most practicable 
for large concerns like institutions, the army, 
construction camps, logging camps etc. But 
for small business the commercial cuts are the 
most profitable. Buy the cuts to suit your 
trade in bulk, such cuts as pork shoulders, green 
hams, Boston butts, lean butts, porkloins, spare 
ribs etc. Lamb racks or whole, mutton the 
same. In beef the short loin or the long loin 
where steaks are served only will be found 
profitable in the higher class places. But in 
large hotels where all classes of dishes are served 
and the help must be fed, the contract for the 
whole carcas is the most profitable. In small 
country hotels the boneless cuts shipped by 
express on specified days are the most profitable, 
the packer will charge a little more for other 
grades but you must remember you are not 
buying bones which the packer can u«e or dispose 
of. The bones in beef will run from 20 % to 25 %. 
This class of boneless meat is the choicest 
grade, so when you can make your bills of fare 
10 days ahead of time and can figure the 
quantity needed you can do your ordering 
ahead. Write to Chicago, 111., packers and get 
full information on boneless meats. 

The best weight to use veal is 110 lbs., for 
mutton 70 lbs., for lamb 30 lbs., pork 180 lbs. 

It is best always to have a system of your 
own until you get a better one and short cut 
and simplify your work. Where you save the 
time at one place you can oversee some other 
departments of the house. 

We will change the following to the Basic 
Unit system: 

1 gal. soup for 24 persons, to basic unit 5 gal. 
% lb. roast turkey to 1 person to basic 

unit 75 lbs. 

££ lb. roast tenderloin to order to basic 

unit 50 lbs. 

% lb. broiled whitefish to order to basic 

unit 75 lbs. 

5 



Fried black bass 1 lb. to order to basic 

unit 100 lbs. 

3^ lb. filet of sole to order to basic unit . 50 lbs. 

1 gal. olives to basic unit 1 gal . 

1 bushel of potatoes 150 orders to 

basic unit 35 lbs. 

1 bushel of potatoe mash 200 orders to 

basic unit 28 lbs. 

1 bushel of potatoes Saratoga 250 

orders to basic unit 21 lbs. 

1 bushel of potatoes croquettes 400 

orders to basic unit 14 lbs. 

By changing your own receipes to Basic Unit 
you can figure the quantity down to the dot as 
to the amount you need and not have the ice 
box full of left overs. From the basic table we 
will figure for 338 persons beef tenderloin 
338 x 50 equals: 

338 
.50 



169.00 lbs. 

The cost of meat in the feeding line, being 
one of the most expensive articles that you 
have to purchase, is what you should study in 
order to get full purchase value. To keep down 
the cost, watch your meat serving and meat 
buying as you will find that the meat bills 
will foot up one half of your total expenses for 
food articles. 



MEAT INSPECTION 
To Be Good In Quality and Condition 

Fit for immediate use. 

Equal number of fore and hind quarters to be 
delivered. 
fa^ Including the best cuts. 

No carcas to weigh less than 450 lbs. when 
trimmed. 

Necks off perpendicular to line of vertabrae, 
three cervical vertebrae remaining on the 
carcas. 

Shanks hind quarters at hocks, (commercial 
cut.) 

Shanks fore quarters at knee (commercial 
cut). 

To compensate deduct 2% lbs. from fore 
quarters. 



To compensate deduct 33^ lbs. from hind- 
quarters, difference between fore and hind- 
quarters not to exceed 25 lbs. per carcas (one 
rib to be left on each hindquarters). Necks, 
kidney fats, beef from bulls, and stags and from 
females (except from spayed heifers) will be 
excluded from delivery. Such quantity of 
fresh meat as needed may be delivered in bulk 
at designated places and on such days as 
contracts may specify. 

Why is the minimum weight of carcas placed 
at 450 lbs? It insures proper portion of meat 
to bones. What specified cut is unusual (in 
commercial cut or transaction)? The neck and 
shanks. Exclude ill nourished cattle, bruised 
cattle. Neck cut removal of kidney knobs, 
lumbar and pelvic fats and hanging tenderloins, 
internal body fats, delivery of entire neck 
(seven vertabrae). Commercially speaking 
what is the value of the neck meat as compared 
to that of the carcas and under what circum- 
stances if any should it be accepted? Worth 
about % to that of carcas, the necks have a 
large proportion of bones and are tough but are 
not much inferior to the other parts of the 
chucks. 

What is meant by kidney fats, lumbar fats, 
pelvic fats, hanging tenderloins, udders? The 
fats immediately surrounding the kidney. The 
fats in loin in back of kidney. The fat in the 
pelvic cavity between bones and rump bones. 
The hanging muscle under the kidney (knob). 
The milk bag of the cow or heifer. What is 
meant from bull and stag excluded from 
delivery? It is inferior to that of steer and 
good cows, (coarser darker in color, tougher, 
less apt to be intermingled with fat), of the 
same age and condition. 

Bull, uncastrated male bovine. Stag, male 
castrated late in life. Steer, male bovine 
not full grown, castrated young. Ox, male 
bovine full grown, castrated young. Spayed 
heifer, a young female bovine ovaries re- 
moved early in life (before pregnancy has 
taken place.) Cow a female bovine that has 
had a calf. Maiden heifer an adult, female 
bovine not allowed to breed. What are the 
characteristics of the bull and stag carcas? 
Flesh very dark, muscles stand out hard and 
compact especially in the rounds and shanks. 
In bulls almost entire absence of sciotal fat. 
Massive shoulders. Thick bulging necks. 
7 



Broad chests. Very full round rump. Coarse 
grain flesh. General make up no different 
from steer. In fact if in doubt call it a steer. 
Generally speaking which produces the most 
flesh to bone, steer or cow? Which brings the 
most money per pound? What is the difference 
in money value? Steer. Still it is question- 
able if this is true in steer and female of the 
same age, grade and condition. Bones from 
females are smaller than those of the steer. 
From two to two and a half cents more for 
steer than for cow, according to grade. A 
choice heifer will for practically the same as a 
choice steer of same weight. 

Cows, ribs straighter than those in a steer 
and quite flat, (in old common cows and a good 
choice steer, conditions are easily noted; in 
animals of good quality and condition it is 
almost impossible for any other than expert to 
determine). The backward bend and the 
flattening of the ribs in the old cows are due to 
the distention of the abdomen during preg- 
nancy. Begins to bend backward to the fifth 
vertabrae; knees slender, neck light, necks of 
heifer can be skewed up to resemble the necks 
of steers. 

Fore-quarters of a steer: Ribs distinctly 
curved lengthwise and in cross section. Ribs 
extend perpendicularly outward from back 
bone from the fifth vertrabrae from the rear. 
Neck heavy. Knee coarse. 

Hindquarters of cow, slender hock, dished in 
appearance between hock to rump, outter edge 
of aichbone meets interior fat. Inner edge of 
aichbone slightly reposed. Back bone gener- 
ally broken in cleaverage in old cows meat. 
Indication of age rather than sex. Loin 
usually dished in hipbone (pin bone) more 
prominent, more angular through hindquarters. 
Udders, diseased in curvature of aichbone. 
Hindquarters of steer, hock large, plump 
between hock and rump, hipbone not so 
prominent (rounds) smoother, less angular in 
appearance than cow. Backbone firm, loins 
straight or plump, presence of cod fat, forma- 
tion of aichbone more curved interior and 
projects into pelvic cavity. 

Gristle, usually found where was at- 
tached, (small triangular area meat where 
rounded the aichbone. 

How should fat be distributed? Very fat 
beef is not even moderately desired. Should 
8 



be well distributed, marbled appearance de- 
sired, lean mottled. 

In judging the age of beef, compare to hind- 
quarters of steer with that of cow. Rump 
bone in steer distinct line of demarkation up to 
about six years of age. 

Rumpbone in cows separated in youth but 
becomes solid at about 3 years of age, leaving 
in line of demarkation. Determination of age 
by amount of cartilage present on spine of 
vertabrae and in the breast bone and sacrum is 
largely a matter of guess work, the cartilage 
vary according to type of animals the nature of 
their diet and the use they have been put. A 
well kept corn fed steer or heifer or cow that 
had forage on the plains for food, or that 
has borne calves and milk, or had insufficient 
or non-nourishing food, in other words a well 
cared for well fed and hampered animal does 
not age as one that is not. In judging age of 
beef compare the forequarters of steer with 
that of cow. Steers at 1 year, spines tipped 
with buttons; 2 years red spot, 3 years red spots 
more numerous; 4 years little bony islands 
appear; 5 years more bone than cartilage; 6 
years narrow strips around bone line demark- 
ation still distinct; 9 years button solid bone, 
solid cartilage found in forward end of breast. 
Relative to large amount of cartilage between 
1st and 2nd bone of breast: Buttons generally 
disappear in female at the same age as male. 
If buttons are not present reject the quarters. 
Very little cartilage in breast bone as compared 
to steer. 

What is the color of flesh of veal? Of a 
steer? What does the deep red color in steer 
indicate? From what should the meat be 
judged? (A) Veal pale red. (B) Steer bright 
brick red. (C) Indicates age and toughness. 
(D) From portion that has been cut a few 
minutes. In passing upon meat for issue what 
should be remembered with reference to the 
contractor and specification? Contracts and 
Specification so definitely stringent so far as 
contractor is concerned and so liberal with 
respect to troops that almost any quality of 
beef can be procured. 

State four essential parts of the specifications 
with which the contractor should be required 
to strictly comply: Beef in good condition and 
otherwise comply with the contract should be 
accepted between what ages? 
9 



Name in the order of their value the various 
cuts made from beef which pertains to the fore- 
quarters: Brisket, clod, chuck, shoulders, 
neck, navel ends and shanks. 

State the method of telling the age of cattle 
on hoof? 

(a) Adult 8 insission teeth in lower jaw, 
upper jaw callous. 

At 2 years two middle insissor well up re- 
placing (milkteeth) present at birth, remaining 
permanent teeth generally appear in pairs 
(from the middle entrance) at 23^, 33^, and 
43^ years and in wear at 3, 4, 5 years. Fully 
developed at 5 years. After 5 years estimate 
by wear of teeth not so crowded in jaw. As 
age advances teeth are more worn and yellow- 
ish. Lose chisel shape, wearing surface be- 
comes round. Gums receed. At 2 years the first 
ring appears. At 2 years the first rinfi appears 
generally at root of horn of steer. New ring 
each year after 2nd year. These rings are not 
well defined and are liable to be tampered with 
file. Rings are not a reliable guide. Ill health, 
movements dull and sluggish, eyes dull and 
hollow, muzzle hot and dry, heat at base of 
horn, dull coat, tight skin. 

Good health, movements brisk, eyes bright 
and full, muzzle cold and moist, dung normal 
and neither watery or hard, note blood stains. 

Coat glossy, animal quiet should chew cud. 
If lying down quietly and rises, it should stretch 
itself. Those moderately fat are most suitable. 
Avoid fat as well as thin or under fed. Good 
steer have a level straight back. Bones are 
well covered with flesh, fine, soft, mellow and 
elastic. 

What is the maximum and minimum limit 
weight in live cattle? What is the method for 
determining weight of cattle when imprac- 
ticable to weigh? Age 2 to 6 years, weight 
800 lbs. up; separate into three lots according 
to apparent weight, heavy, medium, light or 
greater number of lots if herd is large or their 
greater diversity of weight. Select one from 
each lot of average weight and condition, 
kill, dress and trim out kidneys, lumbar and 
pelvic fats, udders and hanging tenderloins, 
make neck. Cut shanks four inches above knee, 
cut shanks above hock. Actual scale weight 
then considered the average net weight of the 
cattle in that lot. 

10 



Flour Temperature 



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The chart is for pastry work where yeast 
is used in proving dough, the temperature 
is one of the main things you will have to 
contend with in this class of work for the good 
quality of the finished product. First, comes 
good ingredients, second, proper weighing or 
measuring, third, workmanship, fourth, temper- 
ature of your doughs. In mixing doughs you 
will find a raising temperature. To counteract 
this you will have to add the water at a lower 
temperature say 5 degrees or what ever you 
find the difference in working conditions. To 
EXPLAIN THE CHART we will take the 
temperature of the room at 95° and test 
the flour at 85° now find these two figures and 
follow to their junction with the figure of 55; 
from this 55 you run down 5 points to the star 
(*) this is the temperature that you should use 
your water. 



12 



BASIC UNIT 

Beef Unit 

A La Mode 30 

Boiled 30 

Pot Pie 30 

Spainish 35 

Minced. 30 

Loaf 35 

Hamburger 35 

Roast, Hindquarter 35 

Roast, Forequarter 40 

Roast, Beef Pot 35 

Steak 35 

Cornbeef 40 

Curry 25 

Stew 25 

Rolls 25 

Hearts, Beef 30 

Fritters, Beef 20 

Dried Beef 14 

Smoked Tongue 14 

Cold Meats 35 

Hash Meats 22 

Liver 22 

Minced Liver 25 

Veal Un t 

Stew 30 

Chops 40 

Roast 40 

Mutton Unit 

Roast 45 

Boiled 45 

Chops 40 

Stew 35 

Curry 28 

Lamb Unit 

Roast 45 

Chops 40 

m Lamb Unit 

Pot Pie 30 

Curry 30 

Pork 

Chops, 12 lbs 38 

Porkloin, 9 lbs 36 

Ham, Green Roast 40 

Mess Pork 35 

Sausage, Country 28 

13 



BASIC UNIT 

Pork 

Links, 7 to 1 lb 28 

Spare Ribs 35 

Ham, B. B. Cold 30 

Ham, B. B Fry 35 

Ham, Roast, S. C 40 

Ham, Fried, S. C 40 

Ham, Omelet Ham 12 

Franks, 7 to 1 lb 28 

Ham Sausage 23 

Minced Ham Sausage 23 

Headcheese 22 

Bologna 25 

Bacon 20 

Boston Butts 40 

Pork Shoulders 45 

Bacon, with Liver 16 

Dairy Pdts. 

Cottage Cheese 30 

Green Cheese 22 

BUTTER CUT. 32 to 1 lb 3 .25 

Butter, 2 Meals 6 . 50 

Butter, 3 Meals 9 .75 

Egg Omelet, 200 Eggs 200 . 

Fowls 

Chicken Roast 50 lbs. 

Chicken Pot Pie 35 

Chicken, Fried 50 

Chicken, Curry 30 

Chicken, Fraccassee 43 

Duck, Roast 50 

Turkey, Roast 75 

Oyster Stew 6 gal. 

Milk 6 gal 

Fish 

Whitefish 35 lbs. 

Halibut 38 

Codfish Salt 12 

Codfish • 38 

Salmon, Canned 25 

Sardines 25 

Average for Bake and Boil 38 lbs. 

Vegetables 

ASPARAGUS FR 25 lbs. 

Bavarian Cabbage 40 

Beans, Lima 13 

14 



BASIC UNIT 

Vegetables 

Beans, Navy 25 

Beans, String 35 

Beans, Wax 35 

Beets, Salad 15 

Beets, Buttered 30 

Cabbage 40 

Bacon 6 

Carrots, Baked 30 

Carrots, Mashed 30 

Carrots, Candied 35 

Cauliflower ; 25 

Celery, Washed 20 

Cucumbers, Large 16 ea. 

Corn, Creamed 20 c 

Cold Slaw 30 

Eggplant 35 

Kraut. 3 gal. 

Lettuce, Washed 20 

Onions, Fried 25 

Onions, Sliced 15 

Onion, Boiled 30 

Peas, Scotch 8 

Peas, Canned 22 

Peas, Green qts 14 

Parsnips, Baked 35 

Potato Salad 30 

Potato, White 35 

Potato, Sweet 40 

Pumpkin, Baked 35 

Pumpkin, Canned 20 

Vegetables 

RHUBARB STEWED 25 lbs. 

Pickles 1 gal. 

Squash Summer 25 

Squash No. 3 15 c 

Spinach fr 35 

Spinach No. 10 6c 

Tomato, Sliced 22 lbs. 

Tomato, Stwed, No. 3 11 c 

Turnips, Creamed 30 

Turnips, Mashed 30 

Asparagus, No. 3 18 c 

Lima Beans, No. 2 17 c 

String Beans, No. 2 18 c 

Radishes, Dozen Bunches 13 

Catsup, 16 oz. bot 10 

Chow Chow, 16 oz. bot 10 

Gherkins, 18 oz. bot 9 

Pickles, 16 oz. bot 8 

15 



BASIC UNIT 

Vegetables 

Onions, Pkld., 16 oz. bot 8 

Olives, 16 oz. bot 8 

Olives, Bulk 3 .5 qt. 

Fruits 

APPLE SAUCE EVP 10 lbs. 

Sugar 2 

Apple Sauce, Fr. Pared 25 

Apples, Fried 25 lb. 

Bread 6 1b. 

Stewed Fruit 

Prunes, Evp 18 

Canned Fruit 

APRICOTS No. 3 17 

Cherries, No. 2Y 2 14 

Jam, 16 oz 9 c 

Jelly, 10 oz 12 

Marmalade 12 

Pineapple, No. 2 17 

Plums, No. 2^ 16 

Raspberry, 1 lb 20 

Blackberry 20 

Peaches, No. 23^ 16 

Peaches, No. 10 5 

Grapes, Basket 8 

Fruit 

Peaches, Evp 18 lb. 

Apricots, Evp 16 

Jelly 12 

Misc. 

Crackers, Soda 7.5 

Crackers, Oysters 7.5 

Macaroni and 9 lbs. 

Cheese 2 lbs. 

Salt 3 lbs. 

Worcester Sauce 6 lb. 

Milk, for Coffee, No. 1 6 c 

Hominy 20 c 

Rice to Fry, Raw 18 lbs. 

Boiled, Raw 9 lbs. 

Cornmeal 9 lbs. 

Cranberries and 16 qts. 

Sugar, 4 .5 lbs 4.5 lbs. 

Salads 

Apple, Celery Salad 10 lbs. 

Celery 10 lbs. 

16 



BASIC UNIT 

Salads 

Pickles 3 lbs 

Beans, Baked 20 lbs. 

Onions 4 lbs. 

Cucumber 15 lbs. 

Onions 5 lbs. 

Soups 

Beans 8 lbs. 

Water. 4 gal 

Stock 4 

MACARONI 4.5 lb. 

Stock 8 gal. 

Puree of Beans 12 lbs. 

Stock 8 gal. 

Rice 4.5 1b. 

Tomato, No. 3 7 c. 

Stock 6 gal 

Cabbage 10 lbs. 

Onions 2 lbs. 

Stock 8 gal. 

Oyster 3 gal. 

Milk 7 gal. 

Stock 2 gal. 

Peas, Green 10 lbs. 

Tomato, No. 3 4 c. 

Stock 8 gal. 

Cabbage 2 lbs. 

Onions 1 lbs. 

Potatoes 2 lbs. 

Rice 1 lbs. 

Tomato, No. 3 2 lbs. 

Parsley 2 oz. 

Stock 8 gal. 

Omelet 

Eggs 200 

Milk, lib. can 7 

Drippings 2 lbs. 

17 



BASIC UNIT 

Drinks 

COFFEE, R. & G 3 lbs 

Water 11 gal. 

Sugar 4 lbs. 

Milk, lib 4 

Cocoa 1 lb. 

Water 9 gal. 

Milk 2 gal. 

Tea 51b. 

Water 10 gal. 

Sugar 2 lbs. 

Milk 3 c. 

Ice Tea 75 lb. 

Water 10 gal 

Sugar 3 lb. 

Ice 30 lbs. 

Lemonade, Lemons 7 doz. 

Water 10 gal. 

Sugar 6 lbs. 

Milk, Fresh 6 .25 gal. 



18 



Beef Ala Mode 100 

35 % Beef, Round 
2 % Bacon 
2 % Fat 
2 % Flour 

5 Gal. Stock 

2 # Carrots 

6 Large P ckles 

3 Cans Tomato 3 



Braised Beef 


100 


38 * Beef 

2 % Onions 

3 % Fat 

1 % Flour 


Beef, Chipped 


100 



14 % Dried Beef 

2 % Fat 
2\% Flour 

4 Can Evp. Milk No. 1 

1 Bunch Parsley 
12 qts. Stock 



Beef Fritters 


100 


20 % Cooked Beef 
10 % Bread 
4 % Onions 


Beef Hash 


100 


28 % Potatoes, Cooked 

4 % Onions 
25 % Meat, Scraps 


5 qts. Stock 


100 


Beef Hearts, 30 % 
2 Cans Tomato, No. 3 
2 » Onions, 2 » Flour 
5 Gal. Stock 


Beef Loaf 


100 



20 # Beef 
6 # Bread Crumbs 
4 # Onion, Browned 
2 # Flour 
2 Qts. Stock 
1 % Bacon 



19 



Beef Rolls 100 

15 # Beef Scraps 
5 # Bread Crumbs 
9 # Flour 

2 # Onions, Browned 
1 oz. Chili Pdr. 



Beef Spainish 100 

35 # Beef 
4 No. 3, Tomato 
9 # Onions 
6 Cloves, Garlic 



Beef Pot Pie 100 

28 % Beef 
28 $ Potatoes 

5 # Onions 
3£ *f Lard 

9 # Flour 

8 oz. Baking Pdr. 



Beef Roast 


100 


40 % Beef 
2 Qt Stock 


Beef Pot Roast 


100 


40 % Beef 
4 % Onions 
\ Pt. Vinegar 
2 Cloves Garlic 


Beef Steak 


100 


40 % Beef 
2 # Flour 


Veal Loaf 


100 



Cooked Veal 28 * 
5 » Salt Pork 
5 Qts. Cracker Meal 

1 Doz. Eggs 

2 Oz. Salt 
Pepper 

Stock to Moisten 

20 



Minced Beef on Toast 


100 


30 % Lean Raw Beef 

3 % Flour 

1 Gal. Fresh Milk 
100 Pieces Toast 


Beef Hamburger 35 % 


100 


Beef Dressing 


100 


10 % Meat Scraps 
13 % Bread 

2 % Onions, Browned » 

3 Qts. Stock 


Veal Pot Pie 


100 



Veal, 30 % 
1 % Bacon or Salt Pork 

3 % Onions 

4 Qts. Milk 
20 % Potatoes 

8 % Flour Dumplings, Drop 

1 oz. Salt 

6 oz. Baking Pdr. 



Cornstarch Pudding 100 



4£ Cornstarch, Pkges. 

1 oz. Salt 

7 % Sugar 

6 Cans Evp. Milk 

\\ Oz. Extract 



Pumpkin Pie 100 

38 % Pumpkin, Cook and Sive 

9 % Sugar 
30 Eggs 
H Oz. Nutmeg 
£ Oz. Cloves 
\ Oz. Ginger 
U Oz. Salt 
1 Cup Molasses 

3 Cans Evp. Milk 

Apple Pie 100 

8 % Evp. Apples, 30 % Fr. Pared 
\\% Sugar 
\ Oz. Cinnamon 

21 



Ice Cream 100 

7 $ Sugar 
15 Oz. Flour 
40 Eggs 

1 Oz. Ext. 



Chocolate Ice Cream 


100 


Same as above add 

15 oz Grated Chocolate 


Corn Fritter 


100 



4 # Cornmeal 
3 # Sugar 
7 1 # Flour 
7 oz. Baking Pdr. 
20 Eggs 



Batter Cakes 100 



15 # Flour 
If # Sugar 

2 Doz. Eggs 
15 Oz. Baking Pdr. 

1 Oz. Salt 



Corn Bread 100 



5 # Flour 

8 # Cornmeal 

4 Oz. Sugar 

1 Oz. Salt 
18 Eggs 

10 Oz. Baking Pdr. 
13 Oz. Compound 



Corn Cake 100 



8 » Flour 
4 1 # Cornmeal 

6 » Sugar 

3 % Fat 
24 Eggs 
10 Oz. Baking Pdr 

1 Oz. Extract 

1 Oz. Salt 

22 



Rice Pudding 100 

8 % Rice 
20 Eggs 
4 Cans Evp. Milk No 1 
6 » Sugar 
\ Oz. Extract 



Tapioca Pudding 


100 


2\ Gal. Ccld Water 
2\% Tap oca 

6 # Sugar 

3 % Dried Fruit 


Cocoanut Tapioca Pudding 


100 


Same as above add 
1 % Shredded Cocoanuts 


Apricot Tapioca Pudding 


100 


Same as above add 3 % 
Seeded Apricots 


Apple Cobler 


100 



7 % Evp. Apples 

8 % Sugar 

2 Oz. Cinnamon 

1 Oz. Grated Nutmeg 
Crust 14 % Flour 

8 Oz. Baking Pdr. 
\\% Lard 
\\% Sugar 
20 Eggs 

3 Oz Salt 

3 Pts. Water 



Apple Pudding 


100 


6 % Apples Evp. 
20 % Bread 
6 % Sugar 
3 Oz. Cinnamon 




Bread Pudding 


100 



20 % Bread, 4 Cans Evp. Milk 
3 % Dried Fruit, 10 Eggs 
3 % Sugar, \\ Oz Cinnamon 

23 



Succotash 


100 


10 Qts. Corn 

2% Gal Cooked Lima Beans 
2 » Bacon Diced 


Turnips, Boiled 


100 


35 *f Turnips 

7 % Bacon or Salt Pork 


Spinach 


100 


35 % Spinach 
3 # Bacon 


Carrots, Baked 


100 


35 % Carrots 

\\% Bacon Drippings 


Carrots, Mashed 


100 


35 % Carrots 
6 Qts. Stock 


Corn, Canned 


100 


18 No. 2 Cans 

5 Qts. Stock 

3 Oz Sugar 
H Can Evp. Milk 


Greens 


100 


35 % Greens 
7 % Bacon 


Cabbage, Salad 


100 


16 % Cabbage 
5 Bunches Parsley 
3 Qts. French Dressing 


Cabbage, Slaw 


100 



35 % Cabbage 
3 % Bacon 
2 Qts. Vinegar 
9 % Onions 



24 



Macaroni and Tomato 


100 


Same as Macaroni Soup 
Add 6 No 3 Tomato 


Macaroni Soup 


100 


5 # Macaroni 
10 Gal. Stock 
2 # Chopped, Browned Onions 
2 # Bacon, Browned Diced 


Noodle Soup 


100 


Same as Macaroni 

Add 8 # Dried Grandmas Noodles 


Split Pea Soup 


100 


10 # Split Peas 
10 Gal. Stock 

2 # Flour 

2 # Bacon Browned and Diced 


Vegetable Soup 


100 



2 % Cabbage 

1 % Onions 

2 % Potatoes, Diced 

1 % Rice 

2 No. 3 Tomato 

2 Bunches Parsley 
10 Gal. Stock 



Vermicelli Soup 




100 


Same as Macaroni Soup 
Add 5 % Vermicelli in 
place of Macaroni 


Pea Soup 




100 


i 12 No. 2 Peas, or same in 


Fresh, 


10 Gal Stock 


Puree of Green Peas 




100 



Same as Puree of Beans in place of Beans 
add 11 % of Green Peas. 

25 



Puree of Beans 100 

10 % Beans 
10 Gal. Stock 

2 % Onions 

2 Cans Milk 1 

2 % Fats, Butter Preferred 

2 % Flour, Browned in Fats 



Macaroni and Cheese 


100 


10 # Macaroni 
3i # Cheese through chopper 


Parsnips, Baked 


100 


35 % Parsnips 
2 Qts. Stock 
5 % Bacon 


Parsnips, Mashed 


100 


35 % Parsnips 
\\ % Oleo 
5 Gal. Water 


Peas, Canned 


100 


20 No. 2 Cans 

f % Butter 
Stock 


Peas, Green 


100 


16 Qts. Green Peas 
7 Qts. Stock 
4| Cans Evp. Milk 


Tomato, Stewed 


100 


32 Lbs. fr. Tomato 
Stock 


Clam Chowder 


100 



10 Qts. Clams 

14 % Potatoes 

\\% Bacon 
5 Gal. Beef Stock 
1 % Onions Browned 
1# Flour 

26 



Cream of Cabbage 100 

11 $ Chopped Cabbage 
10 Gal. Stock 

4 Cans No. 1 Evp. Milk 
1| % Fat, Butter Preferred 

2 % Flour, Browned in Fat 

Cream of Celery 100 

10 % Celery Diced 
10 Gal. Stock 
2 % Fat, Butter Preferred 

2 % Flour 

3 Cans No. 1 Milk 

Cream of Tomato 100 

10 Gal. Stock 
8 No. 3 Tomato 

4 No. 1 Can Evp. Milk 

2 % Flour Browned in Fat 
2 % Fat, Butter Preferred 



Tomato Soup 


100 


5 No. 10 or 14 No. 3 Tomato 

6 Gal. Stock 

2 % Bacon Browned and diced 


Rice Tomato 


100 


10 Gal. Stock 
4 % Rice 
6 No. 3 Cans, Tomato 


Potato Salad 


100 



30 # Potatoes 
Lf # Minced Onions 
L| # Bacon Diced, browned 
Li Pt. Water 
l£ Pt. Vinegar 
1 Teaspoon Pdr. Mustard 



Salmon Salad 100 

16 Cans Tall Salmon 
16 $ Boiled Potatoes 

3 Pts. Mayonnaise Dressing 

% Lettuce 

27 



Stringless Bean Salad 100 

20 # Cold Stg. Beans 

2 # Sliced Onions 

1 Pt. Vinegar 
Mustard, Salt Pepper 
Mix Well 



Lettuce Salad 


100 


30 # Lettuce 
10 Hard Boiled Eggs 
1| # Bacon, Diced and Browned 
3 Pts. Vinegar 


Bean Salad 


100 


23 # Baked Beans 
5 # Onions Sliced 
3 % Pickles, Diced 


Celery Salad 


100 



18 % Celery, Diced 
3 % Mashed Potatoes 
3 % Bacon Grease or Olive Oil 
\\ Pt. Vinegar, 1 Pt. Water 
18 Hard Boiled Eggs, 3 Oz. Mustard 



28 



Ration 100 Per 

Articles Rations Cent 

Beef Fr 87 .5 lbs. x $ 70 

Bacon 22 .5 lbs. 30 

Flour 112 .5 lbs. 100 

Beans 7.5 lbs. 50 

Rice 5 . lbs. 50 

Potatoes Fr 87 .5 lbs. 70 

Onions 25 . lbs. 20 

Tomato, No. 3 6 .25 lbs. 10 

Prunes 2.4 lbs 30 

Apples Evp 8 lbs. 10 

Peaches Evp 8 lbs. 10 

Jam blk by 4 . 50 

Coffee, R. & G 7 .0 lbs. 100 

Sugar 20. lbs. 100 

Salt 4 .0 lbs. 100 

Pepper, Blk 25 lbs. 100 

Baking Powder 5 lbs. 100 

Lard 4.0 lbs. 100 

Butter 3 .125 lbs. 100 

Lemon Ext 1 .4 oz. 100 

Syrup 1.0 Gal. 100 

Vinegar 25 Gal. 50 

Pickles 25 Gal. 50 

In figuring, for 100 by this method you use 
the decimal multiplier for final result. 



29 



1 1 * 1 1 1 

Article bu. pk. pk. pk. qt. pt. 

% . jf . % . % M oz. 

Apples 48 12 6 3 1| 12 

Apples, Evp 24 6 3 If f 6 

Barley 48 12 6 3 If 12 

Beans, Dried 60 15 7| 3| If 15 

Beets 56 14 7 3| If 14 

Carrot 50 12| 6f 3£ 1 .9 11 

Beans 50 12| 61 3f 1 .9 11 

Corn, Shelled 56 14 7 3* If 11 

Corn, Pop 42 10£ 5f 2\ 1.6 10 

Cornmeal 48 12 6 3 If 12 

Grapes 48 12 6 3 If 12 

Onions 56 14 7 3| If 14 

Parsnips 50 12* 6f 3J 1 .9 11 

Peaches 48 12 6 3 1* 12 

Peaches, D 33 8f 4f 2. If 8f 

Peas 60 15 1\ 3f If 12f 

Plums 50 12| 6f 5J 1 .9 11 

Potatoes 60 15 1\ 3f If 12 

Pototoes, Sweet .. . 50 \2\ 6f 3J 1 .9 11 

Tomatoes 50 12* 6 3 \ 1.9 11 

Turnips 56 14 7 3* If 11 

Wheat 56 14 7 3* If 11 

Spinach 18 4* 2f \\ 9 4* 





BASIC UNIT 


3 


Unit 


Person Unit 


Person 


.03 


1 


.30 


10 


.06 


2 


.60 


20 


.09 


3 


.90 


30 


.12 


4 


1.20 


40 


.15 


5 


1.50 


50 


.18 


6 


1.80 


60 


.21 


7 


2.10 


70 


.24 


8 


2.40 


80 


.27 


9 


2.70 


90 




Basic Unit 3 . 


100 






6. 


200 






9. 


300 






12. 


400 






15. 


500 






18. 


600 






21. 


700 






24. 


800 






27. 


900 






30. 


1000 






60. 


2000 






90. 


3000 






120. 


4000 






150. 


5000 


. 





BASIC UNIT 


4 


Unit 


Person Unit 


Person 


.04 


1 


.40 


10 


.08 


2 


.80 


20 


.12 


3 


1.20 


30 


.16 


4 


1.60 


40 


.20 


5 


2.00 


50 


.24 


6 


2.40 


60 


.28 


7 


2.80 


70 


.32 


8 


3.20 


80 


.36 


9 


3.60 


90 




Basic Unit 4 . 


100 






8. 


200 






12. 


200 






16. 


400 






20. 


500 






24. 


600 






28. 


700 






32. 


800 






36. 


900 






40. 


1000 






80. 


2000 






120. 


3000 






160. 


4000 






200. 


5000 





: 


BASIC UNIT 


5 


Unit 


Person Unit 


Person 


} 








.05 


1 


.50 


10 


.10 


2 


1.00 


20 


1 .15 


3 


1.50 


30 


.20 


4 


2.00 


40 


.25 


5 


2.50 


50 


.30 


6 


3.00 


60 


.35 


7 


3.50 


70 


.40 


8 


4.00 


80 


.45 


9 


4.50 


90 




Basic Unit 5 . 


100 






10. 


200 






15. 


300 






20. 


400 






25. 


500 






30. 


600 






35. 


700 






40. 


800 






45. 


900 






50. 


1000 






100. 


2000 






150. 


3000 






200. 


4000 






250. 


5000 







BASIC UNIT 


6 


Unit 


Person Unit 


Person 


.06 


1 


.60 


10 


.12 


2 


1.20 


20 


.18 


3 


1.80 


30 


.24 


4 


2.40 


40 


.30 


5 


3.00 


50 


.36 


6 


3.60 


60 


.42 


7 


4.20 


70 


.48 


8 


4.80 


80 


.54 


9 


5.40 


90 




Basic Unit 6 . 


100 






12. 


200 






18. 


300 






24. 


400 




* 


30. 


500 






36. 


600 






42. 


700 






48. 


800 






54. 


900 






60. 


1000 






120. 


2000 






180. 


3000 






240. 


4000 






300. 


5000 







BASIC UNIT 


7 


Unit 


Person Unit 


Person 


.07 


1 


.70 


10 


.14 


2 


1.40 


20 


.21 


3 


2.10 


30 


.28 


4 


2.80 


40 


.35 


5 


3.50 


50 


.42 


6 


4.20 


60 


.49 


7 


4.90 


70 


.56 


8 


5.60 


80 


.63 


9 


6.63 


90 




Basic Unit 7 . 


100 






14. 


200 






21. 


300 






28. 


400 






35. 


500 






42. 


500 






49. 


700 






56. 


800 






63. 


900 






70. 


1000 






140. 


2000 






210. 


3000 






280. 


4000 






350. 


5000 













BASIC UNIT 


8 




Unit 


Person Unit 


Person 




.08 


1 


.80 


10 




.16 


2 


1.60 


20 




.24 


3 


2.40 


30 




.32 


4 


3.20 


40 




.40 


5 


4.00 


50 




.48 


6 


4.80 


60 




.56 


7 


5.60 


70 




.64 


8 


6.40 


80 




.72 


9 


7.20 


90 






Basic Unit 8 . 


100 








16. 


200 








24. 


300 








32. 


400 








40. 


500 








48. 


600 








56. 


700 








64. 


800 








72. 


900 








80. 


1000 








160. 


2000 








240. 


3000 








320. 


4000 








400. 


5000 

















BASIC UNIT 


9 


Unit 


Person Unit 


Person 


.09 


1 


.90 


10 


.18 


2 


1.80 


20 


.27 


3 


2.70 


30 


.36 


4 


3.60 


40 


.45 


5 


4.50 


50 


.54 


6 


5.40 


60 


.63 


7 


6.30 


70 


.72 


8 


7.20 


80 


.81 


9 


8.10 


90 




Basic Unit 9 . 


100 






18. 


200 






27. 


300 






36. 


400 






45. 


500 






54. 


600 






63. 


700 






72. 


800 






81. 


900 






90. 


1000 






180. 


2000 






270. 


3000 






360. 


4000 






450. 


5000 







BASIC UNIT 


10 


Unit 


Person Unit 


Preson 


.10 


1 


1.0 


10 


.20 


2 


2.0 


20 


.30 


3 


3.0 


30 


.40 


4 


4.0 


40 


.50 


5 


5.0 


50 


.60 


6 


6.0 


60 


.70 


7 


7.0 


70 


.80 


8 


8.0 


80 


.90 


9 


9.0 


90 




Basic Unit 10 .0 


100 






20. 


200 






30. 


300 






40. 


400 






50. 


500 






60. 


600 






70. 


700 






80. 


800 






90. 


900 






100. 


1000 






200. 


2000 






300. 


3000 






400. 


4000 






500. 


5000 







BASIC UNIT 


12 


Unit 


Person Unit 


Person 


.10 


1 


1.2 


10 


.20 


2 


2.4 


20 


.40 


3 


3.6 


30 


.50 


4 


4.8 


40 


.60 


5 


6.0 


50 


.70 


6 


7.2 


60 


.80 


7 


8.4 


70 


1.00 


8 


9.6 


80 


1.10 


9 


10.8 


90 




Basic Unit 12 . 


100 






24. 


200 






36. 


300 






48. 


400 






60. 


500 






72. 


600 






84. 


700 






96. 


800 






108. 


900 






120. 


1000 






240. 


2000 






360. 


3000 






480. 


4000 






600. 


5000 







BASIC UNIT 


13 


Unit 


Person Unit 


Person 


.1 


1 


1.3 


10 


.3 


2 


2.6 


20 


.4 


3 


3.9 


30 


.5 


4 


5.2 


40 


.7 


5 


6.5 


50 


.8 


6 


7.8 


60 


.9 


7 


9.1 


70 


1.0 


8 


10.4 


80 


1.2 


9 


11.7 


90 




Basic Unit 13 . 


100 






26. 


200 






39. 


300 






52. 


400 






65. 


600 






78. 


600 






91. 


700 






104. 


800 






117. 


900 






130. 


1000 






260. 


2000 






390. 


3000 






520. 


4000 






650. 


5000 







BASIC UNIT 


14 


Unit 


Person Unit 


Person 


.1 


1 


1.4 


10 


3 


2 


2.8 


20 


.4 


3 


4.2 


30 


.6 


4 


5.6 


40 


.7 


5 


7.0 


50 


.8 


6 


8.4 


60 


1.0 


7 


9.8 


70 


1.1 


8 


11.2 


80 


1.3 


9 


12.6 


90 




Basic Unit 14 . 


100 






28. 


200 






42. 


300 






56. 


400 






70. 


500 






84. 


600 






98. 


700 






112. 


800 






126. 


900 






140. 


1000 






280. 


2000 






420. 


3000 






560. 


4000 






700. 


5000 















BASIC UNIT 


15 


Unit 


Person Unit 


Person 


.2 


1 


1.5 


10 


.3 


2 


3.0 


20 


.5 


3 


4.5 


30 


.6 


4 


6.0 


40 


.8 


5 


7.5 


50 


.9 


6 


9.0 


60 


1.1 


7 


10.5 


70 


1.2 


8 


12.0 


80 


1.4 


9 


13.5 


90 




Basic Unit 15 .0 


100 






30. ■ 


200 






40. 


300 






60. 


400 






73. 


500 






90. 


600 






105. 


700 






120. 


800 






135. 


900 






350. 


1000 






300. 


2000 






450. 


3000 






600. 


4000 






750. 


5000 













BASIC UNIT 


16 


Unit 


Person Unit 


Person 


.2 


1 


1.6 


10 


.3 


2 


3.2 


20 


.5 


3 


4.8 


30 


.6 


4 


6.4 


40 


.8 


5 


8.0 


50 


1.0 


6 


9.6 


60 


1.1 


7 


11.2 


70 


1.3 


8 


12.8 


80 


1.4 


9 


14.4 


90 




Basic Unit 16 . 


100 






32. 


200 






48. 


300 






64. 


400 






80. 


500 






96. 


600 






112. 


700 






128. 


800 






144. 


900 






160. 


1000 






320. 


2000 






480. 


3000 






640. 


4000 






800. 


5000 





BASIC UNIT 


17 


Unit 


Person Unit 


Person 


.2 


1 


1.7 


10 


.3 


2 


3.4 


20 


.5 


3 


5.1 


30 


.7 


4 


6.8 


40 


.9 


5 


8.5 


50 


1.0 


6 


10.2 


60 


1.2 


7 


11.9 


70 


1.4 


8 


13.6 


80 


1.5 


9 


15.3 


90 




Basic Unit 17 . 


100 






34. 


200 






51. 


300 






68. 


400 






85. 


500 






102. 


600 






119. 


700 






136. 


800 






153. 


900 






170. 


1000 






340. 


2000 






510. 


3000 






680. 


4000 






850. 


5000 















BASIC UNIT 


18 


Unit 


Person Unit 


Person 


.2 


1 


1.8 


10 


.4 


2 


3.6 


20 


.5 


3 


5.4 


30 


.7 


4 


7.2 


40 


.9 


5 


9.0 


50 


1.1 


6 


10.8 


60 


1.3 


7 


12.6 


70 


1.4 


8 


14.4 


80 


1.6 


9 


16.2 


90 




Basic Unit 18 . 


100 






36. 


200 






54. 


300 


I 




72. 


400 






90. 


500 






108. 


600 






126. 


700 






144. 


800 






162. 


900 






180. 


1000 


1 




360. 


2000 






540. 


3000 






720. 


4000 






900. 


5000 














I 











BASIC UNIT 


19 


Unit 


Person Unit 


Person 


.2 


1 


1.9 


10 


.4 


2 


3.8 


20 


.6 


3 


5.4 


30 


.8 


4 


7.6 


40 


1.0 


5 


9.5 


50 


1.1 


6 


11.4 


60 


1.3 


7 


13.3 


70 


1.5 


8 


15.2 


80 


1.7 


9 


17.1 


90 




Basic Unit 19 . 


100 






38. 


200 






57. 


300 






76. 


400 






95. 


500 






114. 


600 






133. 


700 






152. 


800 






171. 


900 






190. 


1000 






380. 


2000 






570. 


3000 






760. 


4000 






950. 


5000 













BASIC 


UNIT 


20 


Unit 


Person 


Unit 


Person 


.2 


1 


2.0 


10 


.4 


2 


4.0 


20 


.6 


3 


6.0 


30 


.8 


4 


8.0 


40 


1.0 


5 


10.0 


50 


1.2 


6 


12.0 


60 


1.4 


7 


14.0 


70 


1.6 


8 


16.0 


80 


1.8 


9 


18.0 


90 



Basic Unit 20 .0 



100 



40 

60 

80 

100 

120 

140 

160, 

180, 

200, 

400, 

600, 

800, 

1000, 



200 

300 

400 

500 

600 

700 

800 

900 

1000 

2000 

3000 

4000 

5000 





BASIC 


UNIT 


22 


Unit 


Person 


Unit 


Person 


.2 


1 


2.2 


10 


.4 


2 


4.4 


20 


.7 


3 


6.6 


30 


.9 


4 


8.8 


40 


1.1 


5 


11.0 


50 


1.3 


6 


13.2 


60 


1.5 


7 


15.4 


70 


1.8 


8 


17.6 


80 


2.0 


9 


19.8 


90 




Basic Unit 


22. 


100 






44. 


200 






66. 


300 






88. 


400 






110. 


500 






132. 


600 






154. 


700 






176. 


800 






198. 


900 






220. 


1000 






440. 


2000 






660. 


3000 






880. 


4000 






1100. 


5000 


• 













BASIC 


UNIT 


24 


Unit 


Person 


Unit 


Person 


.2 


1 


2.4 


10 


.5 


2 


4.8 


20 


.7 


3 


7.2 


30 


1.0 


4 


9.6 


40 


1.2 


5 


12.0 


50 


1.4 


6 


14.4 


60 


1.7 


7 


16.8 


70 


1.9 


8 


19.2 


80 


2.2 


9 


21.6 


90 




Basic Unit 


24. 


100 






48. 


200 






72. 


300 






96. 


400 






120. 


500 






144. 


600 






168. 


700 






192. 


800 






216. 


900 


1 




240. 


1000 


I 




480. 


2000 






720. 


3000 






960. 


4000 






1200. 


5000 




J 











BASIC 


UNIT 


25 


Unit 


Person 


Unit 


Person 


.3 


1 


2.5 


10 


.5 


2 


5.0 


20 


.8 


3 


7.5 


30 


1.0 


4 


10.0 


40 


1.3 


5 


12.5 


50 


1.5 


6 


15.0 


60 


1.8 


7 


17.5 


70 


2.0 


8 


20.0 


80 


2.3 


9 


22.5 


90 




Basic Unit 


25. 


100 






50. 


200 






75. 


300 






100. 


400 






125. 


500 






150. 


600 






175. 


700 






200. 


800 






225. 


900 






250. 


1000 






500. 


2000 






750. 


3000 






1000. 


4000 






1250. 


5000 







BASIC UNIT 


26 


Unit 


Person Unit 


Person 


.3 


1 


2.6 


10 


.5 


2 


5.2 


20 


.8 


3 


7.8 


30 


1.0 


4 


10.4 


40 


1.3 


5 


13.0 


50 


1.6 


6 


15.6 


60 


1.8 


7 


18.2 


70 


2.1 


8 


20.8 


80 


2.3 

• 


9 


23.4 


90 




Basic Unit 26 . 


100 






52. 


200 






78. 


300 






104. 


400 






130. 


500 






156. 


600 






182. 


700 






208. 


800 






234. 


900 






260. 


1000 






520. 


2000 






780. 


3000 






1040. 


4000 






1300. 


5000 


. 





BASIC UNIT 


28 


Unit 


Person Unit 


Person 


.3 


1 


2.8 


10 


.6 


2 


5.6 


20 


.8 


3 


8.4 


30 


1.1 


4 


11.2 


40 


1.4 


5 


14.0 


50 


1.7 


6 


16.8 


60 


2.0 


7 


19.6 


70 


2.2 


8 


22.4 


80 


2.5 


9 


25.2 


90 




Basic Unit 28 . 


100 






56. 


200 






84. 


300 






112. 


400 






140. 


500 






168. 


600 






196. 


700 






224. 


800 






252. 


900 






280. 


1000 






560. 


2000 






840. 


3000 






1120. 


4000 






1400. 


5000 







BASIC 


UNIT 


30 


Unit 


Person 


Unit 


Person 


.3 


1 


3.0 


10 


.6 


2 


6.0 


20 


.9 


3 


9.0 


30 


1.2 


4 


12.0 


40 


1.5 


5 


15.0 


50 


1.8 


6 


18.0 


60 


2.1 


7 


21.0 


70 


2.4 


8 


24.0 


80 


2.7 


9 


27.0 


90 




Basic Unit 


30. 


100 






60. 


200 






90. 


300 






120. 


400 






150. 


500 






180. 


600 






210. 


700 






240. 


800 






270. 


900 






300. 


1000 






600. 


2000 






900. 


3000 






1200. 


4000 






1500. 


5000 







BASIC UNIT 


32 


Unit 


Person Unit 


Person 


.3 


1 


3.2 


10 


.6 


2 


6.4 


20 


1.0 


3 


9.6 


30 


1.3 


4 


12.8 


40 


1.6 


5 


16.0 


50 


1.9 


6 


19.2 


60 


2.2 


7 


22.4 


70 


2.6 


8 


25.6 


80 


2.9 


9 


28.8 


90 




Basic Unit 32. 


100 






64. 


200 






96. 


300 






128. 


400 






160. 


500 






192. 


600 






224. 


700 






256. 


800 






288. 


900 






320. 


1000 






640. 


2000 






960. 


3000 






1280. 


4000 






1600. 


5000 







BASIC UNIT 


34 


Unit 


Person Unit 


Person 


.3 


1 


3.4 


10 


.7 


2 


6.8 


20 


1.0 


3 


10.2 


30 


1.4 


4 


13.6 


40 


1.7 


5 


17.0 


50 


2.0 


6 


20.4 


60 


2.4 


7 


23.8 


70 


2.7 


8 


27.2 


80 


3.1 


9 


30.6 


90 




Basic Unit 34 . 


100 






68. 


200 






102. 


300 






136. 


400 






170. 


500 






204. 


600 






238. 


700 






272. 


800 






306. 


900 






340. 


1000 






680. 


2000 






1020. 


3000 






1360. 


4000 






1700. 


5000 















BASIC 


UNIT 


35 


Unit 


Person 


Unit 


Person 


.4 


1 


3.5 


10 


.7 


2 


7.0 


20 


1.1 


3 


10.5 


30 


1.4 


4 


14.0 


40 


1.8 


5 


17.5 


50 


2.1 


6 


21.0 


60 


2.5 


7 


24.5 


70 


2.8 


8 


28.0 


80 


3.2 


9 


31.5 


90 




Basic Unit 


35. 


100 






70. 


200 






105. 


300 






140. 


400 






175. 


500 






210. 


600 






245. 


700 






280. 


800 






315. 


900 






350. 


1000 






700. 


2000 






1050. 


3000 






1400. 


4000 






1750. 


5000 





BASIC UNIT 36 

Unit Person Unit Person 



.4 


1 


3.6 


10 


. .7 


2 


7.2 


20 


1.1 


3 


10.8 


30 


1.4 


4 


14.4 


40 


1.8 


5 


18.0 


50 


2.2 


6 


21.6 


60 


2.5 


7 


25.2 


70 


2.9 


8 


28.8 


80 


3.2 


9 


32.4 


90 




Basic Unit 


36. 


100 






72. 


200 






108. 


300 






144. 


400 






180. 


500 






216. 


600 






252. 


700 






288. 


800 






324. 


900 






360. 


1000 






720. 


2000 






1080. 


3000 






1440. 


4000 






1800. 


5000 





BASIC UNIT 


38 


Unit 


Person Unit 


Person 


.4 


1 


3.8 


10 


.8 


2 


7.6 


20 


1.1 


3 


11.4 


30 


1.5 


4 


15.2 


40 


1.9 


5 


19.0 


50 


2.3 


6 


22.8 


60 


2.7 


7 


26.6 


70 


3.0 


8 


30.4 


80 


3.4 


9 


34.2 


90 




Basic Unit 38 . 


100 






76. 


200 






114. 


300 






152. 


400 






190. 


500 






228. 


600 






266. 


700 






304. 


800 






342. 


900 






380. 


1000 






760. 


2000 






1140. 


3000 






1520. 


4000 






1900. 


5000 


• 



1 


BASIC UNIT 


40 


Unit 


Person Unit 


Person 


.4 


1 


4.0 


10 


.8 


2 


8.0 


20 


1.2 


3 


12.0 


30 


1.6 


4 


16.0 


40 


2.0 


5 


20.0 


50 


2.4 


6 


24.0 


60 


2.8 


7 


28.0 


70 


3.2 


8 


32.0 


80 


3.6 


9 


36.0 


90 




Basic Unit 40 . 


100 






«0. 


200 






120. 


300 






160. 


400 






200. 


500 


! 




240. 


600 


1 




280. 


700 


\ 




320. 


800 






360. 


900 






400. 


1000 






800. 


2000 






1200. 


3000 






1600. 


4000 






2000. 


5000 


j 

■ 













BASIC UNIT 


42 


Unit 


Person Unit 


Person 


.4 


1 


4.2 


10 


.8 


2 


8.4 


20 


1.3 


3 


12.6 


30 


1.7 


4 


16.8 


40 


2.1 


5 


21.0 


50 


2.5 


6 


25.2 


60 


2.9 


7 


29.4 


70 


3.4 


8 


33.6 


80 


3.8 


9 


37.8 


90 




Basic Unit 42 . 


100 






84. 


200 






126. 


300 






168. 


400 






210. 


500 






252. 


600 






294. 


700 






336. 


800 






378. 


900 






420. 


1000 






840. 


2000 






1260. 


3000 






1680. 


4000 






2100. 


5000 







BASIC UNIT 


43 


Unit 


Person Unit 


Person 


.4 


1 


4.3 


10 


.9 


2 


8.6 


20 


1.3 


3 


12.9 


30 


1.7 


4 


17.2 


40 


2.2 


5 


21.5 


50 


2.6 


6 


25.8 


60 


3.0 


7 


30.0 


70 


3.4 


8 


34.4 


80 


i 3.9 


9 


38.7 


90 




Basic Unit 43 . 


100 






86. 


200 


i 




129. 


300 






172. 


400 






215. 


500 






258. 


600 






301. 


700 






344. 


800 






387. 


900 






430. 


1000 






860. 


2000 






1290. 


3000 






1720. 


4000 






2150. 


5000 


!' ■ 













BASIC UNIT 


44 


Unit 


Person Unit 


Person 


.4 


1 


4.4 


10 


.9 


2 


8.8 


20 


1.3 


3 


13.2 


30 


1.8 


4 


17.6 


40 


2.2 


5 


22.0 


50 


2.6 


6 


26.4 


60 


3.1 


7 


30.8 


70 


3.5 


8 


35.2 


80 


4.0 


9 


39.6 


90 




Basic Unit 44 . 


100 






88. 


200 






132. 


300 






176. 


400 






220. 


500 






264. 


600 






308. 


700 






352. 


800 






396. 


900 






440. 


1000 






880. 


2000 






1320. 


3000 






1760. 


4000 






2200. 


5000 


• 





BASIC UNIT 


45 


Unit 


Person Unit 


Person 


.5 


1 


4.5 


10 


.9 


2 


9.0 


20 


1.4 


3 


13.5 


30 


1.8 


4 


18.0 


40 


2.3 


5 


22.5 


50 


2.7 


6 


27.0 


60 


3.2 


7 


31.5 


70 


3.6 


8 


36.0 


80 


4.1 


9 


40.5 


90 




Basic Unit 45 . 


100 


■ 




90. 


200 






135. 


300 


t 




180. 


400 






225. 


500 






270. 


600 






315. 


700 






360. 


800 






405. 


900 






450. 


1000 






900. 


2000 






1350. 


3000 






1800. 


4000 






2250. 


5000 


• 









BASIC 


UNIT 


46 


Unit 


Person 


Unit 


Person 


,5 


1 


4.6 


10 


.9 


2 


9.2 


20 


1.4 


3 


13.8 


30 


1.8 


4 


18.4 


40 


2.3 


5 


23.0 


50 


2.8 


6 


27.6 


60 


3.2 


7 


32.2 


70 


3.7 


8 


36.8 


80 


4.1 


9 


41.4 


90 




Basic Unit 


46. 


100 






92. 


200 






138. 


300 






184. 


400 






230. 


500 






276. 


600 






322. 


700 






368. 


800 






414. 


900 






460. 


1000 






920. 


2000 






1380. 


3000 






1840. 


4000 






2300. 


5000 


» 





BASIC UNIT 


48 


Unit 


Person Unit 


Person 


.5 


1 


4.8 


10 


1.0 


2 


9.6 


20 


1.4 


3 


14.4 


30 


1.9 


4 


10.2 


40 


2.4 


5 


24.0 


50 


2.9 


6 


28.8 


60 


3.4 


7 


33.6 


70 


3.8 


8 


38.4 


80 


4.3 


9 


43.2 


90 




Basic Unit 48 . 


100 






96. 


200 






144. 


300 






192. 


400 






240. 


500 






288. 


400 






336. 


700 






384. 


800 






432. 


900 






480. 


1000 






960. 


2000 






1440. 


3000 






1920. 


4000 






2400. 


5000 


i 






, 











BASIC UNIT 


50 


Unit 


Person Unit 


Person 


.5 


1 


5.0 


10 


1.0 


2 


10.0 


20 


1.5 


3 


15.0 


30 


2.0 


4 


20.0 


40 


2.5 


5 


25.0 


50 


3.0 


6 


30.0 


60 


3.5 


7 


35.0 


70 


4.0 


8 


40.0 


80 


4.5 


9 


45.0 


90 




Basic Unit 50 . 


100 






100. 


200 






150. 


300 




. 


200. 


400 






250. 


500 






300. 


600 






350. 


700 






400. 


800 






450. 


900 






500. 


1000 






1000. 


2000 






1500. 


3000 






2000. 


4000 






2500. 


5000 















BASIC UNIT 


75 


Unit 


Person Unit 


Person 


.8 


1 


7.5 


10 


1.5 


2 


15.0 


20 


2.3 


3 


22.5 


30 


3.0 


4 


30.0 


40 


3.8 


5 


37.5 


50 


4.5 


6 


45.0 


60 


5.3 


7 


52.0 


70 


6.0 


8 


60.0 


80 


6.8 

! 


9 


67.5 


90 




Basic Unit 75 . 


100 






150. 


200 






225. 


300 






300. 


400 






375. 


500 






450. 


600 






525. 


700 






600. 


800 






675. 


900 






750. 


1000 






1500. 


2000 






2250. 


3000 






3000. 


4000 






3750. 


5000 


i 
| • 



LIBRARY OF CONGRESS 




014 637 288 



LIBRARY OF CONGRESS 





014 637 288 £ 



